Super Easy, No Fail, Australian Pavlova Recipe

This Super Easy Australian Pavlova recipe is a show-stopping dessert that’s crisp on the outside, soft and marshmallowy on the inside, and surprisingly simple to make. With just a handful of everyday ingredients, you’ll create a pavlova that’s sure to impress! Best of all, it’s naturally gluten-free — just like my rich and decadent Chocolate Flourless Cake if you’re looking for another beautiful gluten-free dessert idea.

Before decorating, this is what the pavlova should look like: Don’t worry if your pavlova sinks in the middle — that’s exactly what should happen. I place it onto a hot plate and turn it upside down, which helps create the perfect hollow, ready to be filled with cream and fruit.

Super Easy Pavlova Recipe

Prep Time: 15 minutes mins

Cook Time: 1 hour hour

Servings: 10 servings

This easy pavlova recipe comes from the wonderful CWA (Country Women’s Association) in Australia, known for their fabulous baking skills. In their cookbook, it’s simply called the "No-Fail Pavlova" — and it truly lives up to the name. It’s the easiest pavlova I know how to make, with no need to add the sugar gradually — it all goes in at once! Just beat the mixture until it’s thick, glossy and holds its shape, then pile it onto a foil-lined tray or pavlova plate, ready to bake into a crisp, marshmallowy dessert everyone loves.

5 from 2 votes

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Ingredients

 

• 4 egg whites at room temperature
• 1 tablespoon cornflour cornstarch
• 1½ cups 360g – caster sugar superfine
• Pinch salt
• 5 tablespoons boiling water
• 1 teaspoon white vinegar
• 1 teaspoon vanilla essence
• 600 ml cream
• Fresh fruit e.g., passionfruit, sliced bananas, strawberries, kiwi fruit, pineapple for decoration

Instructions

 

• Preheat oven to 200°C (400°F) fan forced. Line a tray with aluminium foil and spray the foil lightly with cooking spray.
• Place egg whites into a large bowl and bring to room temperature.
• In a separate bowl, mix cornflour and sugar together.
• Add sugar mixture to egg whites, along with salt and boiling water all at once.
• Beat on high speed until sugar dissolves and mixture holds its shape a little, then pause beating to add vinegar and vanilla essence. Continue beating until the mixture is stiff and stiff peaks form.
• Pile the mixture onto the prepared tray, shaping it into the size of a sponge cake.
• Immediately reduce oven temperature to 145°C (300°F) and bake for about 1 hour.
• About 5 minutes before the pavlova finishes baking, place your serving plate in the sink and pour boiling water over it. Let it sit for a couple of minutes, then dry it well. A hot plate helps the pavlova sink slightly in the middle when inverted, making the perfect space for cream and fruit.
• Once baked, carefully flip the pavlova onto the warm plate and gently remove the foil.
• Let the pavlova cool completely (it will sink in the middle). and may crack, but that is completely normal.
• Whip cream until soft peaks form. No need to add icing sugar, the pavlova is sweet enough.
• Spoon whipped cream onto the pavlova and decorate with fresh fruit.

Video

Notes

• The pavlova may crack slightly when turned onto the plate — this is completely normal. It creates the perfect hollow to hold the cream and fruit.
• To warm the serving plate, place it in the sink and pour boiling water over it. Leave it for a few minutes, then dry it just before the pavlova comes out of the oven.
• Use passionfruit, sliced bananas, strawberries, or any seasonal fruit for topping. Another old-fashioned Australian topping is grated chocolate.
• Store undecorated pavlova wrapped in cling film at room temperature for 1–2 days. Once decorated, store leftovers in the fridge.
• Lightly spraying the foil-lined tray with cooking spray helps prevent the pavlova from sticking when you invert it.